Ingredients
| FOR THE PASTRY | |
| 260g butter | |
| 130g sugar | |
| zest of 1 lemon | |
| 325g flour | |
| 65g cornflour | |
| ½ teaspoon salt | |
| FOR THE CURD | |
| 6 eggs | |
| 240g sugar | |
| 300g passionfruit purée | |
| 1 teaspoon salt | |
| 3 sheets gelatine | |
| 510g butter, diced | |
| FOR THE LEMON GEL | |
| 110g sugar | |
| ¾ tablespoon agar agar | |
| 220ml fresh lemon juice | |
| FOR THE CITRUS MERINGUE | |
| ½ vanilla bean | |
| 110g icing sugar | |
| zest of 1 lemon | |
| zest of 1 orange | |
| zest of 1 lime | |
| 4 egg whites | |
| 110g caster sugar | |
| BERRY GARNISH | |
| 250g strawberries | |
| 150g blueberries | |
| 150g raspberries |
Instructions
| 1. | FOR THE PASTRY |
| 2. | Heat the oven to 150°C and grease a 22cm, deep tart tin. |
| 3. | Cream the butter and sugar with the lemon zest then add the flour, cornflour and salt. |
| 4. | Mix until combined but do not over work. |
| 5. | Roll into a block, wrap in plastic wrap and chill. |
| 6. | Once the pastry is cold and you are ready to roll, lightly dust the bench with flour, roll out the pastry to ½cm thickness and place into the tart tin. |
| 7. | Line the pastry case with a crumpled sheet of baking paper and fill with baking beads. |
| 8. | Blind bake for 20 minutes, then remove the paper and beads and bake for a further 7-10 minutes. |
| 9. | Remove from the oven and allow to cool. |
| 10. | FOR THE PASSIONFRUIT CURD |
| 11. | Mix together the eggs, sugar, purée and salt in a large bowl. |
| 12. | Place over a pan of simmering water and continue to stir over the heat until it starts to set (approximately 1 hour). |
| 13. | Add the gelatine and whisk in the diced butter. |
| 14. | Pass through a fine sieve, then pour into the pastry case and put into the fridge to set. |
| 15. | FOR THE LEMON GEL |
| 16. | Combine the sugar and 110ml water in a saucepan along with the agar agar and bring to a boil. |
| 17. | Whisk for 5 minutes to hydrate the agar agar. |
| 18. | Warm the lemon juice in a microwave for 30 seconds (but do not boil) then whisk into the sugar syrup and allow to set in a container in the fridge (approximately 30-45 minutes). |
| 19. | Once the syrup has set, put into a blender and blend until smooth. |
| 20. | Transfer to a small piping bag until you are ready to serve. |
| 21. | FOR THE MERINGUE |
| 22. | Scrape the seeds from the vanilla bean, then rub the icing sugar between your fingers with the vanilla seeds and zests. |
| 23. | Whip the egg whites and caster sugar to medium peaks then fold in the icing sugar mix. |
| 24. | Spread the meringue mix onto a baking sheet lined with baking paper, to a thickness of approximately ½cm. |
| 25. | Dry in the oven overnight at 70°C. |
| 26. | TO ASSEMBLE |
| 27. | When you have all your components and you are ready to serve, dress the top of your tart with the berries and pipe the lemon gel in between the berries. |
| 28. | Break off shards of the meringue and scatter over to complete the tart. |
Recipes and food styling Gareth Stewart/ Photography Tony Nyberg
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